Leftover Turkey and Stuffing Croquettes

Turkey stuffing croquettes with a cranberry vinaigrette are a great way to transform your Thanksgiving and holiday leftovers into a new meal!
Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 4 servings
Calories 625 kcal
Author Just a Little Bit of Bacon


Turkey Stuffing Croquettes

  • 2 cups finely chopped cooked turkey
  • 2 cups leftover bread stuffing
  • 1 large egg
  • 2 tbsp minced shallots
  • 2 tbsp minced parsley
  • vegetable oil to fry


  • 1 cup flour
  • 2 large eggs
  • 1 cup dry breadcrumbs

Cranberry Sauce Vinaigrette

  • 1/2 cup whole berry cranberry sauce
  • 1/4 cup lemon juice
  • 1 tbsp dijon mustard
  • 1 tbsp minced shallots optional
  • 1/3 cup extra virgin olive oil
  • 6 oz mixed greens


  1. Make the turkey croquettes: In a large bowl mix the turkey, stuffing, egg, shallots, and parsley, until combined. Season to taste with salt and pepper. Divide and shape the mixture into twelve patties.
  2. Bread the croquettes: Set out the the flour, eggs, breadcrumbs into three shallow bowls. Beat the eggs until well mixed. Dip each croquette into the flour, shaking off any excess, then into the egg, letting it drip off, and then coat with breadcrumbs. Set out the croquettes on a baking sheet.
  3. Make the salad dressing: Mix together the cranberry sauce, lemon juice, mustard, and shallots. Gradually whisk in the olive oil until emulsified.
  4. Cook the croquettes: Fill the skillet with about 1/4 inch of oil and heat until shimmering over medium high heat. Add the croquettes and shallow fry in the hot oil until well browned and hot all the way through, 6-8 minutes total.

  5. To serve, arrange croquettes and a portion of the greens on a plate and drizzle with the cranberry vinaigrette. Serve extra vinaigrette along side.

Recipe Notes

To make these croquettes, I used Sausage Bread Stuffing, Grilled Tuscan Turkey, and Orange Cranberry Sauce.

My husband found the shallots in the vinaigrette to be a bit strong. I thought they were perfect. If you love shallots, add the full amount. If not, add just a bit. You can always add more, but it's hard to take them out.